ASTM E1395 - 90(2017) - Standard Test Method for Sensory Evaluation of Low Heat Chilies

ASTM E1395 - 90(2017)

Standard Test Method for Sensory Evaluation of Low Heat Chilies

Status : Current   Published : January 2017

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PDF

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HARDCOPY



1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.

1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.).

1.3 This test method does not apply for ground red pepper or oleoresin capsicums.

1.4 The values stated in SI units are to be regarded as the standard.

1.5  This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific precautionary statements are given in Section 8.




Standard NumberASTM E1395 - 90(2017)
TitleStandard Test Method for Sensory Evaluation of Low Heat Chilies
StatusCurrent
Publication Date02 January 2017
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
Descriptors Chilies, Food And Beverages, Sensorial Properties, Sensory Evaluation, Sensory Heat
ICS67.220.10
PublisherASTM
FormatA4
DeliveryYes
Pages4
File Size114 KB
Price£36.00


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